Date posted: 19/09/2018

Vegan Keralan quorn curry

  • Serves 10
Votes: 1 Average: 5


Everyday Favourites extended life vegetable oil 50ml
Quorn pieces 300g
Santa Maria Kerala curry spice mix 50g
Knorr Professional ginger purée 10g
Garlic purée 10g
Spring onions - sliced 50g
Coriander - chopped 50g
Plum tomatoes 200g
Maggi coconut milk powder 50g
Water 350ml
Chickpeas in water 200ml
Pineapple pieces in juice 200g


  1. Heat the oil in a pan, once warm add the Quorn and fry for 2 minutes.
  2. Add the spice mix, ginger, garlic and spring onions cook for three minutes until the spices are toasted.
  3. Mix up the coconut milk powder with the water as per instructions.
  4. Add the coriander and the tomatoes and fold in. Then add the coconut milk and the chickpeas and cook until the sauce is reduced and thick.
  5. Add the pineapple and bring up to 72°C before serving with rice.
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